Date and walnut loaf is a really easy, low fat and delicious  teatime cake. It’s a perfect bake and quick to whip up when you want comfort food and less calories.


  • 175 g chopped dates
  • 75 g chopped walnuts
  • 75 g maple syrup
  • 50 g unsalted butter cubed
  • 150 ml boiling water
  • 1 large egg beaten
  • 225 g wholemeal self raising flour
  • Teaspoon nut Meg 
  • Teaspoon all spice


  • Preheat oven to 180C fan and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
  • Place the dates, walnuts, maple syrup and butter in a bowl and gradually stir in the boiling water until the butter has melted.
  • Stir in the beaten egg and fold in the flour and the spices
  • Pour all of the mixture into the loaf tin and bake for about 35 – 40 minutes. Use a wooden skewer to insert into the cake which should come out clean if the cake is cooked through.
  • Remove from oven, allow to cool slightly in the tin before tipping out onto a wire rack to cool completely. Then slice into 14 slices and store in an air tight container for up to 3 days.

Nutrition: per slice

Calories: 179kcal | Carbohydrates: 27.8g | Protein: 3.2g | Fat: 6.9g |